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Advisor(s)
Abstract(s)
The application of bioactive extracts from Cichorium intybus L. and Plantago coronopus L. species were incorporated
as a functional ingredient in fresh egg pasta (Fettuccine). In that sense, a pasta making procedure was
accessed using different concentrations of the plant extracts (0.25–0.63 mg/g), drying times (20–420 min) and
drying temperatures (40–90 ◦C; only for P. coronopus enriched pasta), to screen an optimal factor selection in the
pasta making procedure and to enhance the bioactive properties of the final product. In the chemical characterisation
of the plant extracts, twenty-five phenolic compounds were tentatively identified (twenty compounds
belonging to phenolic acid and phenylpropanoid classes and five belonging to the flavonoid sub-class) and a
strong synergy between the plant extract concentration and the drying time was showed. The analysed antioxidant
properties were enhanced by the phenolic compounds of the extracts and a new functional food with higher
bioactive quality was developed.
Description
Keywords
Wild plants Cichorium intybus L. Plantago coronopus L. Enriched pasta Nutraceutical properties Functional food
Pedagogical Context
Citation
Ceccanti, Costanza; Finimundy, Tiane C.; Melgar, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Sequential steps of the incorporation of bioactive plant extracts from wild Italian Plantago coronopus L. and Cichorium intybus L. leaves in fresh egg pasta. Food Chemistry. ISSN 0308-8146. 384, p. 1-9
Publisher
Elsevier